Classic Crockpot Beef Stew – Tender & Flavorful Slow Cooker Recipe
This hearty crockpot beef stew is packed with tender beef, carrots, potatoes, and a rich, savory broth. Slow-cooked for hours, it develops deep flavors and a melt-in-your-mouth texture. Perfect for a cozy meal on chilly nights, this easy one-pot dish requires minimal prep and delivers maximum taste!
Equipment
- Slow cooker (Crockpot) (6-quart or larger)
- Large Skillet – For browning the beef (optional but recommended)
- Chef’s Knife & Cutting Board – To chop vegetables and meat
- Measuring Cups & Spoons – For precise ingredient portions
- Wooden spoon (for stirring)
Ingredients
- For the Stew:
- 2 lbs beef chuck roast cut into 1.5-inch cubes
- 4 carrots peeled and chopped
- 3 medium potatoes Yukon gold or red, diced
- 1 onion chopped
- 3 cloves garlic minced
- 2 stalks celery sliced
- 4 cups low-sodium beef broth
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- 1 tbsp olive oil for browning the beef, optional
- For Thickening Optional:
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Step 1: Prep the Ingredients
- Cut the beef chuck roast into 1.5-inch cubes.
- Chop the carrots, potatoes, onions, and celery into bite-sized pieces.
- Mince the garlic and measure out the seasonings.
- Step 2: Brown the Beef (Optional, but Recommended)
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Sear the beef in batches for 2-3 minutes per side, until browned.
- Transfer the browned beef to the crockpot.
- Step 3: Add Everything to the Slow Cooker
- Layer the potatoes and carrots at the bottom, followed by the seared beef.
- Add onions, celery, garlic, Worcestershire sauce, tomato paste, and seasonings.
- Pour in the beef broth, ensuring the ingredients are covered.
- Add bay leaves on top.
- Step 4: Slow Cook to Perfection
- Low Setting: Cook for 8-10 hours (best for tender beef).
- High Setting: Cook for 4-6 hours (faster but slightly less tender).
- Step 5: Thicken the Stew (Optional)
- If the stew is too thin, mix 2 tbsp cornstarch with 2 tbsp cold water in a small bowl.
- Stir it into the stew 30 minutes before serving and cook uncovered on high until thickened.
- Step 6: Taste & Serve
- Remove the bay leaves.
- Taste and adjust salt and pepper as needed.
- Serve warm with crusty bread or over mashed potatoes.
Notes
✔ For Extra Depth of Flavor – Add ½ cup of dry red wine (like Merlot or Cabernet Sauvignon) when adding broth.
✔ Low-Carb Version – Swap potatoes for cauliflower or turnips.
✔ Storage: Refrigerator: Store in an airtight container for 3-4 days.
Freezer: Freeze for up to 3 months.
✔ Reheating: Warm on the stovetop over medium heat or microwave in 1-minute intervals, stirring in between.
✔ Low-Carb Version – Swap potatoes for cauliflower or turnips.
✔ Storage: Refrigerator: Store in an airtight container for 3-4 days.
Freezer: Freeze for up to 3 months.
✔ Reheating: Warm on the stovetop over medium heat or microwave in 1-minute intervals, stirring in between.